Mint Chocolate Chip Cookies

The first time I made these green mint chocolate chip cookies, I was hosting a St. Patrick's Day party and completely forgot to plan anything festive. My kitchen smelled like butter and sugar when I had the sudden impulse to dump green food coloring into my standard chocolate chip cookie dough. My roommate walked in, looked at the electric green batter, and asked if I was making cookies for the Grinch.

I brought that first batch to the party on a plain white plate, feeling slightly ridiculous about how bright they were. Within ten minutes, three different people asked for the recipe, and someone actually posted a photo of them on Instagram with the caption 'potentially radioactive but possibly delicious.' Now they're the most requested treat whenever March rolls around.

Ingredients

• 2 1/4 cups all-purpose flour: This creates the perfect structure for a soft center and slightly chewy edges
• 1/2 teaspoon baking soda: Just enough lift to give these cookies that satisfying puff without spreading too thin
• 1/2 teaspoon salt: Balances all that sweetness and makes the mint flavor really sing
• 1 cup unsalted butter, softened: Room temperature butter creams beautifully into the sugars for that tender texture we all want
• 3/4 cup granulated sugar: Creates crisp edges while keeping centers soft
• 3/4 cup packed light brown sugar: The secret to chewiness and that gorgeous golden bottom
• 2 large eggs: Bind everything together and add richness
• 2 teaspoons pure peppermint extract: This is the star of the show so please do not use imitation
• 1 teaspoon pure vanilla extract: Rounds out the peppermint so it is not too sharp
• Green food coloring: Start with a few drops and add more until you reach your desired shade
• 2 cups semi-sweet chocolate chips: Classic chocolate pairs perfectly with cool mint
• Optional 1/2 cup chopped mint chocolate pieces: Little pockets of extra minty goodness throughout

Instructions

Preheat and prepare:

Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks.

Whisk the dry team:

In a medium bowl combine flour, baking soda, and salt then set it aside for later.

Cream the butter and sugars:

Beat butter, granulated sugar, and brown sugar until fluffy and pale, about 2 to 3 minutes.

Add eggs and extracts:

Mix in eggs one at a time then pour in both peppermint and vanilla extracts.

Make it green:

Add food coloring a little at a time until the dough reaches your desired shade of green.

Combine everything:

Mix in the dry ingredients on low speed until just combined with no streaks of flour.

Fold in the chocolate:

Gently stir in chocolate chips and those optional mint chocolate pieces until evenly distributed.

Scoop and space:

Drop rounded tablespoons of dough onto baking sheets leaving about 2 inches between each cookie.

Bake to perfection:

Bake for 9 to 11 minutes until edges are set but centers still look slightly soft.

Cool completely:

Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack.

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Last Christmas my niece helped me make a double batch, and she insisted on making some cookies dark forest green and others light pastel. We ended up with this gorgeous gradient platter that looked like something from a bakery window, and she told everyone at dinner that she was the official cookie color expert.

Getting the Right Green

I have learned that gel food coloring is absolutely worth the extra trip to the store. Liquid coloring works but you need so much of it that your dough texture changes, and nobody wants a thin sad cookie. Start with less than you think you need because you can always add more.

Mint Intensity Matters

The first time I made these I accidentally used a full tablespoon of peppermint extract because I misread the recipe. Those cookies were so powerful they made your mouth tingle for five minutes straight. Two teaspoons gives you that cool minty flavor without feeling like you just brushed your teeth.

Storage and Serving

These cookies stay incredibly soft for days when stored in an airtight container at room temperature. I actually think they taste better on day two when the mint has had time to mellow into the chocolate. They are also perfect frozen and then warmed in the microwave for 30 seconds.

• Press a few extra chips into the tops before baking for that bakery look
• A pinch of sea salt on top right after baking creates the most amazing sweet and salty contrast
• These freeze beautifully as dough balls so you can bake fresh cookies whenever the mood strikes

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Every time I pull a sheet of these out of the oven and see that bright green peeking through the chocolate chips, I remember that impulsive decision that turned into a tradition.

Recipe Questions & Answers

→ How is the green color achieved?

Green food coloring is gradually added to the dough until the desired vibrant shade is reached, enhancing the visual appeal without affecting taste.

→ Can I use other types of chocolate chips?

Yes, semi-sweet chocolate chips are recommended, but dark or milk chocolate chips can be used to vary the flavor profile.

→ What gives the cookies their mint flavor?

Pure peppermint extract is mixed into the wet ingredients, providing a refreshing minty taste throughout the cookies.

→ How do I achieve a soft and chewy texture?

Beating the butter and sugars until fluffy, mixing ingredients just until combined, and baking until edges are set but centers remain soft helps ensure that texture.

→ Can these cookies be stored?

Yes, store them in an airtight container at room temperature for up to 5 days to maintain freshness and softness.